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Friday, September 21, 2012

Pumpkin Hazelnut Teff Muffins (vegan, gluten-free)

After mylast postI received many requests to share a pumpkin hazelnut muffin recipe that was also egg-free. As many of you know, replacing eggs in grain-free baked treats can be quite a challenge. I've only had a few successes with it myself. So rather than spend hours in the kitchen trying to create an egg-free, grain-free recipe, I made it simple and worked with teff flour to create a moist, wholesome vegan treat that most everyone can enjoy.

If you have our new cookbook, Nourishing Meals, you'll notice how many recipes contain teff flour. This ancient grain is native to Africa but is now grown in the Snake River Valley of Idaho. I buy it in 25-pound bags from Azure Standard. It is definitely a staple in our house. Teff is rich in minerals, low in phytic acid, and of course gluten-free. It seems to be one of the easiest gluten-free flours to digest. I make my sourdough starter primarily from teff flour so we can enjoy Injera a few times a week. If you are looking for more vegan, gluten-free baking recipes that are nutrient dense (that don't rely on a ton of starches, sugar, or xanthan gum) then please check out our new book. All of the recipes are refined sugar-free, use whole grain gluten-free flours, nut flours, and coconut flour......and none contain potato or cornstarch!

Pumpkin Hazelnut Teff Muffins

If you use Homemade Pumpkin Puree you might need to lessen the water or milk added to the wet ingredients otherwise the batter will be too moist. I've been using canned organic pumpkin since my sugar pie pumpkins are not quite ready yet.

In a medium-sized mixing bowl, whisk together the dry ingredients; set aside.

In another mixing bowl, whisk together the hot water and ground chia to form a slurry. Add the remaining wet ingredients and beat together using an electric mixer. Pour the wet into the dry and whisk together. Spoon into muffin cups.

Bake for approximately 30 minutes. Remove muffins from pan and cool on a wire rack. Source: www.NourishingMeals.com

17 comments:

Hi Ali,This recipe looks great and I'd love to make it, but I can't have nuts or seeds. I'm assuming the ground chia seeds are necessary for binding and that I can't just leave them out. Is that correct?

If I leave out the chia seeds (or any nuts/seeds), is there something else I can do to make the recipe work? I'm also egg free.

Hi Ali,It has been a blustery, cold, fall day here - so these muffins sound perfect for a day like today! I have had a wonderfully relaxing afternoon enjoying your new book. It is incredible. I already ordered two more to use as gifts! I also made a double recipe of the Chocolate Chip Cookie Bars as the dessert part of the meal we will be serving friends who are helping us harvest tomorrow. They smell so good, and filled a 9x13 pan perfectly. Feeding our large family that has many allergies and also two other celiacs besides myself (as we desperately try to heal) can be quite the challenge - but you have lightened the load considerably. Thank you for all the hard work you put into your new book. We are so thankful for it! When I make something new, the first thing the kids always say is "Is this Ali's?" You are a blessing. Thank you!Stephanie

How many eggs does chia replace in this recipe? It's the best chia replacement ratio I've used so that's why I'm asking....other recipes I've tried that use chia come out too glutenous (1 Tbsp ground chia to 3 Tbsp water). Any suggestions?thanks

Ali,I have a few questions...made these this morning and they taste great. They are super heavy, tho...is that correct? Is there another way to give them more lift? Also - if I were to sub out the chia seeds, how many eggs would I use?I used orange olive oil and added chopped pecans which made it over the top:)

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This blog was created by Ali and Tom of Whole Life Nutrition. We offer healthy whole foods recipes that happen to be gluten-free. Having 5 children, our focus tends to revolve around raising healthy kids. We also specialize in elimination diets, gluten sensitivity, and celiac disease.